Quinoa Tabouli

1. 1

   Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.

2. 2

   Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.

3. 3

   While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.

4. 4

   Stir in cooked quinoa and salt. Mix well.

5. 5

   Let tabouli sit in the refrigerator for a day to blend flavors.

6. 6

   Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.